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Akiyama Uni is a premium Hokkaido summer sea urchin (June-Sept), golden-orange with creamy, sweet-bitter flavor. Rich in protein, vitamins A/E, and omega-3. Best eaten raw in sushi or donburi; a luxury delicacy.
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Japanese Organic Food Series

Akiyama Uni, also known as Autumn Mountain Sea Urchin or Akiyama Bafun Uni (named for its resemblance to horse manure in shape), is a renowned summer delicacy from Hokkaido, Japan. The name "Akiyama" refers to the Akiyama region in Hokkaido (or broadly to sea urchins harvested from autumn mountainous coastal areas). It belongs to the short-spined sea urchin species (Maretia planulata) and is primarily sourced from the pristine waters of northern Japan, with peak harvest season from June to September. Classified as a premium grade among Japanese uni varieties, Akiyama Uni is celebrated for its creamy, buttery texture, intense umami sweetness, and subtle bittersweet finish. Its gonads display a vibrant golden-yellow to orange-red hue, with a clean, sand-free consistency ideal for raw consumption. Nutritionally dense, it is packed with proteins, vitamins A and E, and omega-3 fatty acids, supporting antioxidant activity and cardiovascular health. In Japanese cuisine, it is often presented in "maki-zara" (straight-line arrangement) for sushi, donburi bowls, or sashimi, commanding high prices—around several thousand yen for a 250-300g box. As a limited seasonal treasure from Hokkaido's bountiful seas, Akiyama Uni is a must-try for uni enthusiasts worldwide.